Thai Spiced Butternut Squash & Coconut Soup

This soup is full of nutrients and healthy fats making it perfect for lunch or dinner. We've packed in extra flavour by roasting the squash before ble...nding with rich coconut milk to ensure this health boosting meal is as delicious as possible. If you are using leftover squash and don't have the full amount listed we recommend adding carrots or sweet potato to bulk it out. Read more This soup is full of nutrients and healthy fats making it perfect for lunch or dinner. We've packed in extra flavour by roasting the squash before blending with rich coconut milk to ensure this health boosting meal is as delicious as possible. If you are using leftover squash and don't have the full amount listed we recommend adding carrots or sweet potato to bulk it out.

Prep time
15 mins
Cook time
35 mins
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
Prebiotics
3+ fruits &
vegetables
Herbs &
spices
Greens
Contains
Soy
Why is this healthy?
Plant
points
Prebiotics
3+ fruits &
vegetables
Herbs &
spices
Greens

NUTRITION PER SERVING (Read more)

431kcal
Calories
22g
Total Fat
61g
Carbs
15g
Sugars
8g
Protein
10g
Fibre
7mg
Iron
39%
 
187mg
Magnesium
45%
 
237mg
Phosporus
19%
 
1870mg
Potassium
40%
 
889mg
Sodium
39%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
5.8mg
Vitamin E
39%
 
151mcg
Vitamin B9
38%
 
2051mcg
Vitamin A
228%
 
102mg
Vitamin C
113%
 
1.7mg
Zinc
15%
 
69mcg
Vitamin K
58%
 
0.6mg
Copper
67%
 
0.2mg
Vitamin B2
15%
 
5.8mg
Vitamin B3
36%
 
0.7mg
Vitamin B6
41%
 
238mg
Calcium
18%
 
Calories: 431kcal; Total Fat: 22g; Carbs: 61g; Sugars: 15g; Protein: 8g; Fibre: 10g; Iron: 7mg (39%); Magnesium: 187mg (45%); Phosporus: 237mg (19%); Potassium: 1870mg (40%); Sodium: 889mg (39%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 5.8mg (39%); Vitamin B9: 151mcg (38%); Vitamin A: 2051mcg (228%); Vitamin C: 102mg (113%); Zinc: 1.7mg (15%); Vitamin K: 69mcg (58%); Copper: 0.6mg (67%); Vitamin B2: 0.2mg (15%); Vitamin B3: 5.8mg (36%); Vitamin B6: 0.7mg (41%); Calcium: 238mg (18%)
Show more

Notes

Alternatives:

butternut squash - pumpkin, carrots, sweet potato

Why is this healthy?
Plant
points
Prebiotics
3+ fruits &
vegetables
Herbs &
spices
Greens
Contains
Soy
Sign up today to unlock this recipe and 1000+ others
Join 1000s of others who are already learning how to achieve their health goals

User comments (5)

Bronwyn 3 weeks ago

Loved it. I added approx 1 cup red lentils for extra protein, increased the stock a bit to allow for them & simmered a bit longer. Delicious.

Wendy 2 months ago

Love this recipe - it's a keeper!!! So easy to prep and cook. I made it 24 hours in advance then left unblended in the fridge overnight to let the flavours develop even more. Removed the lemongrass, reheated and then blended just before serving the following evening. The flavour was amazing!! Light enough to serve as a starter for a dinner party too

Claire 3 months ago

OMG - so delicious and easy! I didn’t have enough squash so substituted sweet potato, it worked fine. I’ll make it regularly!

Kathy 5 months ago

Even better the next day!

John 5 months ago

This is a great soup! We add pearl barley to it instead of having bread with it.

Related recipes for you

© 2025 The Doctor's Kitchen